Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat.
  2. Add the ground beef, breaking it apart with a spatula. Cook until the meat reaches a deep brown color and no longer looks pink.
  3. Stir in the diced onion and garlic, sautéing for 3–4 minutes until the onions are translucent and fragrant.
  4. Stir in the salt, pepper, smoked paprika, and oregano, coating the beef evenly.
  5. Add the cubed potatoes and pour in the beef broth.
  6. Bring the liquid to a simmer, then reduce heat to medium-low. Cover with a lid and cook for 12–15 minutes until potatoes are fork-tender but hold their shape.
  7. Stir in the heavy cream to create a silky base.
  8. Turn the heat to low and sprinkle the shredded cheddar over the top.
  9. Cover for 1–2 minutes until the cheese is fully melted and drooping.
  10. Remove from heat and garnish with fresh parsley.